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Hart van Bloemkool by Jonnie Boer
Hart van Bloemkool
MORE IMAGES FROM Chefs(R)evolution Main Stage
Water, muscovado (sweet, liquorice ) Mirin ( tears of glycerol ) berries fruits ( flavor and color of red wine ) cloves, juniper, pepper ( languedoc wine details ) burnt cherry tree ( barrel smells and tanins ) purple shizo ( color, tanins ) citric acid ( acidity, pH balance ) by Jonnie Boer
Water, muscovado (sweet, liquorice ) Mirin ( tears of glycerol ) berries fruits ( flavor and color of red wine ) cloves, juniper, pepper ( languedoc wine details ) burnt cherry tree ( barrel smells and tanins ) purple shizo ( color, tanins ) citric acid ( acidity, pH balance )
Björn Frantzén (Frantzén) | Tomato marmelade with wild strawberries, almond oil and tomato essence by Jonnie Boer
Björn Frantzén (Frantzén) | Tomato marmelade with wild strawberries, almond oil and tomato essence
Björn Frantzén (Frantzén) | Raw langoustine from the Faroe islands, emulsion from the brains and liver, pine oil and Mexican pickle by Jonnie Boer
Björn Frantzén (Frantzén) | Raw langoustine from the Faroe islands, emulsion from the brains and liver, pine oil and Mexican pickle
René Redzepi (Noma) | Beach sandwich: Squid - sea beans - roses -  cabage by Jonnie Boer
René Redzepi (Noma) | Beach sandwich: Squid - sea beans - roses - cabage
Kiwi, oyster, lemon zest by Jonnie Boer
Kiwi, oyster, lemon zest
Garnalen, tulpenbol, zeewier kippenlever by Jonnie Boer
Garnalen, tulpenbol, zeewier kippenlever
René Redzepi by Jonnie Boer
René Redzepi
Grant Achatz (Alinea) | Light salted mackerel, fennel, root end  by Jonnie Boer
Grant Achatz (Alinea) | Light salted mackerel, fennel, root end